Confit potatoes

Our confit potatoes have become rather legendary. They are the only dish we haven’t once taken off the menu since their happy conception in spring 2013. We’d just opened the restaurant and needed to find something to serve with the chops. Shaun was adamant that QCH didn’t need chips — next thing you know we’d have squeezy ketchup on the tables — but we obviously needed something indulgent, and probably potato-based. We started making layered potatoes and after much trial and error and…

Learn how to to make confit potatoes at home. You can reuse the oil for cooking, which will have a lovely flavour of garlic and rosemary.

1000-Layer Duck Fat Potatoes takes thinly sliced Yukon gold potatoes, layers them and fries them in duck fat. Decadent is an understatement!

Fondant potatoes are the most indulgent potato side dish, barrels of spud slowly poached in a brown butter and stock mix, the perfect side for a special meal.

These garlic confit mashed potatoes are so creamy and delicious and filled with roasted garlic flavor. They will be your new favorite mashed potatoes!

These delicious confit potatoes are oven cooked at a low temperature in olive oil infused with fresh rosemary, thyme and garlic.

Garlic confit improves just about everything, including these buttery mashed potatoes.

These confit potatoes pavé are finely sliced then slowly cooked in duck fat until tender, before slices are deep fried to perfection.

The traditional jacket potato has just received a glow-up in this easy recipe by Matt Moran. Here, the comforting staple is expertly elevated with confit garlic and chilli butter. Fragrant and exceptionally delicious, this is one recipe to keep on hand for easy weekday meals.

After opening in September 2019, Bubala in Spitalfields, London, has quickly become the darling of critics and food-lovers alike. Take a look at how founder Marc Summers and head chef Helen Graham made the debut restaurant such a smash hit, then try making some of the signature dishes at home.